Revamped Tuna Casserole

It's always a good idea to have a few go-to recipes that you can use whenever you're in a time crunch for cooking dinner. This is one that you and your family will love!

Photo by Roberto Caruso

Preparation time: 10 minutes

Total time: 35 minutes

Makes: 6 servings

Ingredients

250 g rigatoni pasta

3 tbsp butter

1 onion, finely chopped

1 celery stalk, finely chopped

1 227-g pkg sliced cremini mushrooms

1/4 cup all-purpose flour

1 1/4 cups chicken broth

1/2 tsp salt

1 cup milk

1 tbsp Dijon mustard

1 cup frozen peas

3 85-g cans chunk light tuna packed in oil

1 cup grated Parmesan

1/2 cup panko bread crumbs

DirectionsCook pasta in a large pot of boiling water, following package directions but omitting salt, until tender, 9 to 11 min. Drain.Melt butter in a large oven-safe frying pan over medium. Add onion, celery and mushrooms. Cook until mushrooms are brown and celery is tender, 5 to 7 min. Sprinkle flour over vegetable mixture. Stir to combine. Gradually add broth, salt, milk and mustard. When mixture is thickened, stir in pasta, peas, tuna and oil in can. Gently stir to combine, breaking tuna into large chunks. Cook for 2 min. Sprinkle evenly with Parmesan, then panko.Preheat broiler. Broil in centre of oven until top is golden brown, 2 to 4 min.